Reported by foodem.com, the online wholesale food marketplace-
In my mind, fall is synonymous with pumpkin. Ever since the Great Pumpkin Shortage last year (very traumatizing, I assure you), I make it a point to stock up on cans of pumpkin puree to ensure I can do all my fall baking without any problems.
For these baked donuts, I took a pumpkin bread recipe and modified it to fit this fun new shape. You will need a donut pan for this recipe, which you can find at many home goods and kitchenware stores.
The pumpkin and spices will make your whole house smell heavenly as the donuts bake to moist perfection. A simple glaze adds texture and sweetness to these already-perfect treats. Enjoy them with a mug of hot coffee or tea for optimum seasonal cheer!
3 cups all-purpose flour
½ tsp salt
1 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
½ tsp ground ginger
2 cups white sugar
1 can pumpkin puree
½ cup maple syrup (or maple-flavored)
2 sticks butter, very soft
1 cup powdered sugar
2-4 tsp water
Preheat oven to 350 degrees F. Sift flour, salt, cinnamon, nutmeg, ginger, baking soda, and baking powder in a medium mixing bowl.
In a large mixing bowl, use a hand mixer to beat together the butter and sugar until creamy. Add eggs, beat for two more minutes. Add in the pumpkin and maple syrup, mix until combined evenly.
Gradually add in dry ingredients and mix until just combined.
Pour batter into the greased donut pan wells, avoiding the raised “hole” areas of the pan. Bake for 12-14 minutes, or until donuts spring back when touched. Let cool in pan for a minute, then move to a wire rack to finish cooling.
For the glaze:
Add water into powdered sugar very gradually, until a thick glaze forms. Dip one side of each donut into the glaze, and then set back onto cooling rack to harden.
Makes about 2 dozen donuts.
(Photo Source: Emma Waugh)